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    Home » The Plain Columns » The Amish Editor

    Where's The Beef?

    Published: Mar 5, 2013 · Updated: Feb 2, 2021 by Kevin Williams | 1 Comment

    Home-butchering is on the menu of late-winter chores on most Amish homesteads.  Trust me, you don't want to be butchering animals on a hot, sweltering July day.  So usually the meat is processed during the winter, when you can work comfortable outside or in an outbuilding and the flies are at bay.  It's messy work, but this will keep the family in fresh meat for a long time.  Pictured here are over 1700 pounds of beef, the Amish Cook will be having a busy day today processing all this!

    « Editor's Column: My Amish Reality
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    1. Theresa

      January 02, 2014 at 5:43 pm

      Kevin, where did they process this beef at? in the barn, shed or basement

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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